Instructions

• In a heavy oven-wear pot, place in this order: fatback, beef shank bone, onions, carrots, and tough beef stew meat.
• Add to the pot: spring of thyme, bay leaf, garlic cloves, a small orange peel, and peppercorns.
• Add enough red Châteauneuf du Pape wine to cover.
• Marinate ingredients in the pot for 24 hours.
• Place the pot on very low heat and cook for a minimum of 6 hours (recommended to use 1-2 diffusers over lowest possible flame).
• Degrease (remove fat from top layer of stew).
• Thicken stew with cornstarch.
• Serve with a macaronade (macaroni tossed with chopped parsley and garlic, and a ladle of the Daube sauce).